File photo of tacos. The owners of restaurant chain Don Pablo’s Mexican Kitchen filed for bankruptcy Monday in San Antonio.

File photo of tacos. The owners of restaurant chain Don Pablo’s Mexican Kitchen filed for bankruptcy Monday in San Antonio.

Photo: John Davenport /San Antonio Express-News

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Chiles en nogada, a traditional dish for Mexican independence day in September, are on the regular menu at El Mirasol at Alon.

Chiles en nogada, a traditional dish for Mexican independence day in September, are on the regular menu at El Mirasol at Alon.

Photo: John Davenport /San Antonio Express-News

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The lobster meat in these enchiladas is good, but the thick and rich sauce is the real showstopper.

The lobster meat in these enchiladas is good, but the thick and rich sauce is the real showstopper.

Photo: John Davenport /San Antonio Express-News

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Campesinos are like quesadillas, filled with beans, mozzarella and mole poblano and topped with crema, cotija cheese and pico de gallo.

Campesinos are like quesadillas, filled with beans, mozzarella and mole poblano and topped with crema, cotija cheese and pico de gallo.

Photo: John Davenport /San Antonio Express-News

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The talavera-inspired floor tiles give a colonial feel to the interior of El Mirasol at Alon.

The talavera-inspired floor tiles give a colonial feel to the interior of El Mirasol at Alon.

Photo: John Davenport /San Antonio Express-News

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El Mirasol at Alon offers plenty of patio seating, in addition to an expansive interior.

El Mirasol at Alon offers plenty of patio seating, in addition to an expansive interior.

Photo: John Davenport /San Antonio Express-News

The new El Mirasol excels at regional Mexican, Tex-Mex dishes

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What’s your go-to Mexican spot? It may change after checking out El Mirasol at Alon.

It’s terrific.

Fans of the the other Calvillo family restaurants — the first El Mirasol on Blanco Road and SoLuna on Broadway — will recognize the skilled execution and vibrant flavors of the dishes. In fact, the menu is the same as the other Mirasol, while SoLuna’s menu includes more items, such as crab cakes, steamed snapper and the excellent tacos with diced cactus and chicharrones.

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At the newest El Mirasol, the design, atmosphere and the quality of its dishes all combine to present a very good dining experience that beckons repeat visits. With a casual vibe and friendly, efficient service, it combines the feel of a neighborhood spot with the quality of restaurant that’s worth seeking out.

Inside, the space is expansive and airy, but sitting inside the usually busy dining area doesn’t feel overwhelming. The talavera-inspired floor tiles evoke a colonial heritage, even in the middle of a contemporary strip mall, and the Spanish-language pop music and Mexican soccer league matches on a television hanging over the bar brings a feeling that you’re in an upscale neighborhood spot in one of Mexico’s larger cities.

But this place does San Antonio, too. And if you want a cheese enchilada with beef gravy or some tasty nachos, they’re here and they’re good. Still, good Tex-Mex abounds in this city, so I’d suggest going for items that you can’t find at other places.

That means snagging a dish such as the lobster enchiladas. The tender lobster pieces, nestled in rolled corn tortillas and bathed in a luscious lobster cream sauce, were quite nice, but the sauce stole the attention. No disrespect to the tasty crustacean, but that bisque-like sauce was simply superb. The accompanying white rice helped me scoop up every drop.

Although more and more places offer chiles en nogada, especially in September to celebrate Mexican independence day, this place is one of the few that offers it all year long. The rendition at this restaurant mostly hews to tradition, with a filling of beef and pork combined with dried fruit giving the right sweet and savory combination. The only major departure from the original is that it’s topped with a cream sauce made from almonds instead of the traditional walnuts. The almonds work nicely. And, of course, it included the requisite topping of pomegranate seeds.

In the mood for a taco? The specialty taquitos are more carefully assembled than at most taquerias and the extra touches lift them into memorable dishes. The seemingly basic pork tacos, taquitos de puerco, featured marinated and slightly crisp pieces of pork that evoked carnitas. The toppings of shredded cabbage, queso fresco, cilantro and avocado slices looked and tasted great.

Another sauce, a chipotle cream, elevated the shrimp tacos, while a topping of shredded cabbage completed the package. By comparison, the fish tacos made with tilapia seemed more subdued, even with the same sauce.

Some people judge Mexican places by their table salsa or their margaritas. Rest assured that the roasted red salsa will prompt lots of dipping and most likely an order of another bowl.

As for the margaritas, the house margarita is OK, but forgettable. Instead, get a Chispa, or ‘spark’, the signature margarita here. With a very nice blend of tart and boozy with a touch of sweetness for balance, it’s all things a good margarita should be. I can see why it has a different name.

If you want to come just for appetizers with a couple of Chispas, consider ordering the ceviche. The combination of diced tomatoes and onions received a jolt from minced olives, a nice regional touch. Or consider a Mirasol specialty, campesinos. Think of them as amped-up quesadillas — folded corn tortillas stuffed with beans, white cheese and mole poblano and topped with crema, cotija cheese and pico de gallo. It’s a lot of ingredients, but the combination just worked.

The biggest complaint stemmed from the early word of mouth it has been receiving. During a visit on a busy Saturday night, the bar area didn’t have enough servers and we waited way too long. Fortunately, the quality of the food remained consistent despite the crowd.